Mango-ginger sauce (for shrimp)
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | teaspoons | Ginger; grated |
| 2 | tablespoons | Rice vinegar |
| 3 | Whole mangos; ripe | |
| 3 | tablespoons | Tabasco Habenero Hot Pepper Sauce |
| 2 | larges | Garlic cloves; chopped |
| 3 | tablespoons | Olive oil |
| ¼ | cup | Orange juice |
Directions
Combine grated ginger and rice vinegar in a small nonreactive bowl. Set aside. Puree mangos in blender until smooth. Add remaining ingredients (ginger-vinegar mixture last) to blender container. Puree until smooth.
Serve at room temperature as a garnish ro dipping sauce for Hot Grilled Shrimp. Refrigerate leftover sauce up to 2 days.
Recipe by: Chile Pepper Magazine Posted to recipelu-digest by Terry Pogue <tpogue@...> on Feb 26, 1998